Traditional Salad (Ballymaloe House, Ireland)

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* Exported from MasterCook Buster *

 

Traditional Salad (Ballymaloe House, Ireland)

 

Recipe By : Ballymaloe House, Ireland

Serving Size : 4 Preparation Time :

Categories : Country inn Salads

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup granulated sugar

1 cup water

1/2 cup vinegar

8 slices cooked beets

2 cups mixed whole -- soft lettuce

-- leaves*

2 eggs -- hard-cooked and

-- quartered

2 small tomatoes -- quartered

12 slices cucumber

4 large sprigs watercress

4 sprigs young mustard leaves

buttermilk -- or other creamy

-- dressing

 

* Such as Bibb, red-leaf and Boston lettuce

 

Makes 4 servings

 

Dissolve the sugar in the water and stir in the vinegar. Marinate the beets in

this dressing for several hours. Drain.

 

Arrange the lettuce leaves on 4 individual plates or a serving bowl in a

blossom pattern, with larger leaves on the outside and smaller leaves in the

middle.

 

Arrange the eggs, tomatoes, beets, cucumber, watercress and mustard leaves

attractively over the lettuce and between the leaves. Pass dressing

separately.

 

Calories: 369 without dressing (14% from protein, 22% from carbohydrate, 64%

from fat)

 

Protein: 13 grams, Total fat: 26 grams, Saturated fat: 13 grams, Cholesterol:

436 mg, Sodium: 648 mg, Carbohydrate: 21 grams, Fiber: 2 grams

 

Exchanges: 1 vegetable, 1 starch, 1 1/2 meat, 4 fat

 

>From " Myrtle Allen's Cooking at Ballymaloe House. " (She's the proprietor of

Ballymaloe House.) Published in Oregonian FoodDay, March 17, 1999. MC

Formatted by Brenda Adams <adamsfmle

 

Notes: This salad is usually served with cold meat as a luncheon or supper

dish. It was and still is almost universally eaten on Sunday nights with a

slice from the midday joint of meat.

 

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